KR20140056400A - Delivery systems for natural high-potency sweetener compositions, methods for their formulation, and uses - Google Patents

Abstract

The present invention provides a delivery system for a substantially water-soluble, substantially non-acidic natural high-tasting sweetener, its preparation method and its use. In particular, the present invention relates to different delivery systems of a sweetener composition containing one or more non-caloric or low calorie natural high-fat sweeteners.

Description

TECHNICAL FIELD [0001] The present invention relates to a delivery system of a natural high-range sweetener composition, a delivery system thereof,

The present invention relates to a delivery system for a substantially water-soluble, substantially non-dispersible natural high-strength sweetener. The present invention also relates to a method of producing such a delivery system and its use.

Natural high calorie table sweetening compositions such as sucrose, fructose and glucose provide a good taste for most consumers, but they are high calories. Therefore, alternative calorie-free or low-calorie alternatives have been widely used as a substitute for sugar or sucrose. The use of such sweeteners requires additional considerations, including effective means for delivering high-tonnage sweetener compositions and the like.

A notable problem in the delivery of the high-range sweetener composition is the uniformity of the contents. For example, a bulk sweetening agent is generally required for delivery because a relatively low amount of high-intensity sweetener is used. Relatively small amounts of high-frequency sweeteners as compared to bulking agents result in high separation or irregular distribution. In addition, high-tasting sweeteners may not completely dissolve readily under certain conditions of use. In addition, high-intensity sweeteners are often in the form of non-acidic powders that are difficult to handle during processing. Accordingly, there is a desire to provide delivery systems that provide more robust delivery, improved dissolution rate, or reduced non-acidity during handling, especially of natural high-tasting sweeteners, or a combination thereof. It may also be desirable to provide a delivery system of a natural high-valency sweetener that exhibits improved taste and / or flavor characteristics.

SUMMARY OF THE INVENTION

BRIEF DESCRIPTION OF THE DRAWINGS The objects and advantages of the invention will be set forth in part in the following description, or may be obvious from the description, or may be learned by practice of the invention. Unless defined otherwise, all technical and scientific terms and abbreviations used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this invention belongs. Although methods and compositions similar or equivalent to those described herein can be used in the practice of the present invention, suitable methods and compositions are described without which such methods and compositions are not intended to limit the invention herein.

The present invention solves the above-mentioned need by providing a sweetener delivery system for a sweetener composition comprising at least one natural high-tasting sweetener, wherein the delivery system is a sugar or polyol co-crystallizing sweetener composition type, an aggregated sweetener composition, A granulated sweetener composition, an extruded or spheronized sweetener composition, a cyclodextrin complex and a compression type sweetener composition.

The present invention also relates to a process for preparing a sweetener composition comprising co-crystallizing a sweetener using a sugar or a polyol (e.g., erythritol), flocculating the sweetener composition, co-drying the sweetener composition, Comprising preparing a cyclodextrin complex with a sweetener composition, and preparing a delivery form of the at least one natural high-sweetening sweetener composition.

DETAILED DESCRIPTION OF THE INVENTION

The present invention was filed on November 17, 2006 with the United States Patent and Trademark Office entitled " Natural High-Sweetening Sweetener Composition with Improved Time and / or Flavor Properties, Method and Uses of These Forms, U.S. Provisional Application No. 60 / 739,302, filed November 23, 2005, and U.S. Provisional Application No. 60 / 805,202, filed June 19, 2006, all of which are continuation-in-part of U.S. Patent Application Serial No. 11 / 556,113, U.S. Patent Application No. 11 / 561,148, which claims priority under 35 USC § 119 to Provisional Application No. 60 / 805,216, filed June 19, 2006. This application is also related to U.S. Provisional Application No. 60 / 889,318 filed on February 12, 2007. The contents of which are incorporated herein by reference in their entirety.

The presently preferred embodiments of the present invention will now be described in detail. Each embodiment that is not intended to limit the invention is presented in a manner that explains the embodiment of the invention. Indeed, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. For example, features illustrated or described as part of one implementation state may be used in another implementation state to achieve another implementation state. It is therefore intended that the present invention include all such modifications and variations as fall within the scope of the appended claims and their equivalents.

Ⅰ. Transmission system

The embodiments of the present invention, which are generally described, provide a delivery system of a sweetener composition having improved handling and dissolution rates. Examples of suitable delivery systems for the sweetener compositions provided in the present invention in accordance with the specific embodiments include sugar or polyol co-crystallizing sweeteners compositions, flocculating sweeteners compositions, compression sweeteners compositions, dry-type sweeteners compositions, particle sweeteners compositions, , A granulated sweetener composition, and a liquid sweetener composition, but are not limited thereto.

The sweetener composition provided in the present invention generally includes at least one natural high-melting sweetener, which will be described in more detail below.

A. Co-crystallized sugar / polyol and sweetener composition

In certain embodiments, to produce a substantially water-soluble sweetener substantially free of scattering problems, the sweetener composition is co-crystallized with the sugar or polyol in varying proportions. The sugar used in the present invention generally refers to sucrose (C ₁₂ H ₂₂ O ₁₁ ). The polyols used in the present invention are synonymous with sugar alcohols and are generally selected from the group consisting of hydroxyl group, erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), travertol, galactitol, palatinose , Reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentio oligosaccharide, reduced maltose syrup, reduced glucose syrup and sugar alcohol, or any other carbohydrate that is reducible and does not adversely affect the taste of the sweetener composition Molecule.

In another embodiment, a method of formulating a sugar or polyol co-crystallizing sweetener composition is provided. Such methods known to those of ordinary skill in the art are described in detail in U.S. Patent 6,214,402. According to a particular embodiment, a method of preparing a sugar or polyol co-crystallizable sweetener composition comprises the steps of preparing a supersaturated sugar or polyol syrup and adding to the syrup a sweetener composition and a premix comprising the sugar or polyol in the desired proportions ) In a predetermined amount with vigorous mechanical stirring; removing the sugar or polyol syrup mixture from the heat; and quenching the sugar or polyol syrup mixture with vigorous agitation during crystallization and agglomeration have. During the process, the sweetener composition is mixed with a sugar or polyol essential moiety, thereby preventing the sweetener composition from being separated or deposited during handling, packaging or storage. The resulting product can be granules, free flowing, sub-cohesive, and can be dispersed or dissolved easily and homogeneously in water.

In certain embodiments, the sugar or polyol syrup may be obtained commercially or obtained by efficient mixing of the sugar or polyol with water. The sugar or polyol syrup may be prepared by removing water from the sugar syrup and supersaturated to provide a syrup having a solids content of about 95 to 98% by weight relative to the weight of the syrup. In general, the sugar or polyol syrup can be removed from the sugar or polyol syrup by heating and stirring the sugar or polyol syrup while maintaining a temperature of at least about 120 < 0 > C to prevent pre-crystallization.

In another particular embodiment, the dry premix is prepared by mixing the sweetener composition and the sugar or polyol in the desired amounts. According to a particular embodiment, the weight of the sweetener composition relative to the sugar or polyol is from about 0.001: 1 to 1: 1. Other ingredients such as spices or other high-valued sweeteners may also be added to the dry premix unless the amount thereof adversely affects the taste of the entire composition co-crystallized with sugar.

The amount of premix and supersaturated syrup can be varied to produce a variety of sweetness products. In certain embodiments, the sweetener composition may be present in an amount of from about 0.001% to about 50%, or from about 0.001% to about 5%, or from about 0.001% to about 2.5%, by weight of the final product.

The sugar or polyol co-crystallizing sweetener compositions of the present invention are suitable for use in any sweetener composition for replacing conventional high calorie sweeteners as well as other types of low calorie or no-calorie sweeteners. In addition, the sugar or polyol co-crystallization type sweetener composition described in the present invention can be mixed with an extender in a specific embodiment, and examples of the extender include dextrose, maltodextrin, lactose, inulin, polyol, polydextrose, cellulose and cellulose derivatives However, the present invention is not limited thereto. Such products may be particularly suitable for use as a table-top sweetener.

B. Cohesive Sweetener Composition

In certain embodiments, aggregates of the sweetener composition are provided. "Sweeteners aggregate" as used in the present invention means that a plurality of sweetener particles are densely packed and bound together. Examples of sweetener aggregates include, but are not limited to, aggregates, extrudates, and granules bound by a binder.

1. Aggregates bound with a binding agent

According to a particular embodiment, a method is provided for producing an aggregate of a sweetener composition, a binder and a carrier. Methods of making agglomerates known to those of ordinary skill in the art are described in more detail in U.S. Patent 6,180,157. A generally described method of making aggregates according to a particular mode of operation comprises the steps of preparing a premix solution comprising a sweetener composition and a binder in a solvent, heating the premix to a temperature sufficient to effectively form a mixture of premixes Applying the premix to a fluidized carrier by a fluid bed coagulator, and drying the resulting coagulum. The resulting sweetness concentration of the aggregate can be adjusted by changing the amount of the sweetener composition in the premix solution.

In certain embodiments, the premix solution comprises a sweetener composition and a binder dissolved in a solvent. In certain embodiments, the binding agent may have sufficient binding capacity to promote aggregation. Examples of suitable binders include, but are not limited to, maltodextrin, sucrose, gellan gum, hydroxypropylmethylcellulose, carboxymethylcellulose, polyvinylpyrrolidone, and mixtures thereof. The sweetener composition and the binder may be dissolved in the same solvent or in two different solvents. Different solvents in the operating state are used to dissolve the sweetener composition and binder, and the solvents may be the same or different before being mixed in one solution. Any solvent that dissolves the sweetener composition and / or the binder may be used. Preferably, the solvent is a food solvent such as ethanol, water, isopropanol, methanol, and mixtures thereof, but is not limited thereto. To achieve complete mixing of the premix, the premix may be heated to a temperature in the range of about 30 to 100 < 0 > C. As used herein, "effecting mixing" means mixing sufficiently to form a mixture.

The amount of binder in the solution may vary depending on a variety of factors including the binding capacity of the particular binder, and the particular solvent selected. According to a particular embodiment, the binder is present in the premix solution in an amount of from about 1 to 50% by weight, or from about 5 to 25% by weight, based on the premix solution. In certain embodiments, the weight ratio of the binder to the sweetener composition in the premix solution may vary from as low as about 1:10 to as high as about 10: 1. According to a particular embodiment, the weight ratio of binder to sweetener composition is from about 0.5: 1.0 to about 2: 1.

After preparation of the premix solution, the premix solution is applied to the fluidized carrier using a fluidized bed coagulation mixer. Suitably, the premix is applied to the fluidized carrier by applying the premix to the fluidized carrier so that the sweetener composition and the carrier form aggregates. The fluid bed coagulator may be any fluid bed coagulator known to those of ordinary skill in the art. For example, the fluidized bed coagulant may be a batch, continuous, or continuous turbulent coagulant.

According to a particular embodiment, the carrier is fluidized and its temperature is regulated between about 20 to 50 占 폚, or between about 35 to 45 占 폚. In certain embodiments, the carrier is heated to about 40 占 폚. The carrier may be placed in a removable vessel of the fluidized bed coagulator. After securing the barrel to the fluidized bed coagulator, the carrier is fluidized and the temperature of the air inlet is adjusted to heat as needed. According to a specific embodiment, the temperature of the air inlet is maintained at 50 to 100 占 폚. For example, to heat the fluidized carrier to about 40 ° C, the air inlet temperature can be adjusted to between 70 and 75 ° C.

Once the fluidized carrier reaches the desired temperature, the premix solution may be applied through the injection nozzle of the fluidized bed coagulant. The premix solution may be injected into the fluidized carrier at a rate effective to produce aggregates having the desired particle size distribution. Those skilled in the art will be able to adjust a number of variables to obtain the desired particle size distribution. After the injection is complete, the aggregates can be dried. According to a particular embodiment, the agglomerates may be dried until the air inlet temperature reaches about 35-40 < 0 > C.

The resulting amount of sweetener composition, carrier and binder in the aggregate may vary depending on a number of factors including the desired sweetening potency of the aggregate as well as which binder and carrier to choose. One of ordinary skill in the art will recognize that the amount of sweetener composition present in the aggregate can be adjusted by varying the amount of sweetener composition added to the premix. The amount of sweetness is particularly important when it is desired to match the sweetness delivered by other natural and / or synthetic sweeteners in the various products.

In one embodiment, the weight ratio of the carrier to the sweetener composition is between about 1:10 and about 10: 1, or between about 0.5: 1.0 and about 2: 1. In one embodiment, the sweetener composition present in the aggregate is in an amount in the range of about 0.1 to 99.9 weight percent, the carrier present in the aggregate is in an amount in the range of about 50 to 99.9 weight percent, The amount is in the range of 0.1 to 15% by weight relative to the total aggregate. In another embodiment, the amount of the sweetener composition present in the aggregate is in the range of about 50 to about 99.9 wt%, the amount of the carrier present in the aggregate is in the range of about 75 to 99 wt%, and the binder present in the aggregate is in the range of about 1 to & 7% by weight.

The particle size distribution of the aggregate can be measured by sifting aggregates with different sized sieves. In addition, the product can be sieved to produce a narrow particle size distribution, if desired. For example, 14 mesh bodies can be used to remove large particles and produce particularly good-looking products, particles smaller than 120 mesh can be removed to obtain aggregates with improved fluidization properties, Narrower particle size distributions can be obtained when needed for use.

Those skilled in the art will recognize that the particle size distribution of the agglomerates can be controlled by various factors including the choice of binder, the concentration of the binder in solution, the rate of spray of the spray solution, the atomization air pressure, As will be appreciated by those skilled in the art. For example, as the jet rate increases, the average particle size can be increased.

According to a particular embodiment, the aggregates provided in the present invention may be mixed with a blending agent. The blend used in the present invention may include, but is not limited to, a wide range of ingredients commonly used in foods or beverages, such as, for example, blends, carriers, extenders, and sweeteners. For example, the agglomerates can be used to prepare table-top sweeteners or mixed-beverage powders, wherein the agglomerates of the present invention are mixed with a mixture commonly used in the preparation of table-top sweeteners or mixed-beverage powders and those skilled in the art Can be prepared by dry mixing using known methods.

  2. Extrudate

Also, in the practice of the present disclosure, extrudates or extruded agglomerates that are substantially free-flowing substantially without scattering of the sweetener composition are provided. According to a particular embodiment, such particles may be formed using a binder or using a binder using extrusion and sphering processes.

As used herein, the term " extrudate "or" extruded sweetener composition "refers to a cylinder, free-flowing, relatively non-acidic and strongly granulated with a sweetener composition. The term "spherical" or "spherical sweetener composition" in the present invention refers to a relatively spherical, smooth, free-flowing, relatively non- Although spheres generally have a smooth surface and can be stiffer / harder than extrudates, extrudates require less processing and thus provide a cost advantage. The spheres and extrudates of the present invention can be further processed, if necessary, to form different different particles, for example by grinding or cutting.

In another embodiment, a method of making an extrudate of a sweetener composition is provided. Methods known to those of ordinary skill in the art are described in more detail in U.S. Patent No. 6,365,216. Generally, a method of making an extrudate of a sweetener composition is described, according to a particular embodiment, combining a sweetener composition, a plasticizer and optionally a binder to form a wet mass, Extruding to form an extrudate, and drying the extrudate to obtain particles of the sweetener composition.

According to a particular embodiment, suitable plasticizers may include, but are not limited to, water, glycerol, and mixtures thereof. According to a particular embodiment, the plasticizer is generally present in the wetting body in an amount of about 4 to 45% by weight and about 15 to 35% by weight based on the wetting body.

According to a particular embodiment, examples of suitable binders include polyvinylpyrrolidone (PVP), maltodextrin, microcrystalline cellulose, starch, hydroxypropylmethylcellulose (HPMC), methylcellulose, hydroxypropylcellulose (HPMC) But are not limited to, cellulose, hydroxypropylcellulose (HPC), gum arabic, gelatin, xanthan gum, and mixtures thereof. According to a particular embodiment, the binder is generally present in the wetting agent in an amount of from about 0.01 to 45% by weight, from about 0.5 to 10% by weight.

In certain embodiments, the binder may be dissolved in a plasticizer to form a binder solution, which is then added to the sweetener composition and any other ingredients. The use of the binder solution is to provide a better distribution of the binder through the wetting body.

Other optional components that may be included in the wetting body may include a carrier and an additive. One of ordinary skill in the art will readily be able to discern which common food ingredients the keratin and the additive may contain and to readily identify the appropriate amount of a given food ingredient to achieve the desired flavor, have.

Methods for extruding wetting bodies to form extrudates are well known to those of ordinary skill in the art. In certain embodiments, a low pressure extruder equipped with a die is used to form the extrudate. According to a particular embodiment, the length of the extrudate is cut using a cutting instrument equipped with an ejector at the end of the extruder to form an extrudate that is substantially round and may have the form of a face or pellet. The shape and size of the extrudate may vary depending on the shape and size of the die opening and the use of the cutting device.

After extrusion of the extrudate, the extrudate is dried using methods well known to those skilled in the art. In certain embodiments, the fluid bed dryer is used to dry the extrudate.

Optionally, in certain embodiments, the extrudate forms a sphere prior to the drying step. The spheres are formed by filling the extrudate into a spherical miller composed of a vertically hollow cylinder having therein a horizontal rotating disk (friction plate). The rotating disc surface can have various textures suitable for a particular purpose. For example, a grid pattern can be used to match the desired grain size. The extrudate is in contact with the rotating disk and forms a sphere by collision between the barrel wall and the particles. During formation of the sphere, excess moisture may be removed from the surface or may exhibit thixotropic behavior by the extrudate, so it is required to sieve with suitable powder to reduce the probability of sticking to each other.

As described above, extrudates of the sweetener composition can be formed with or without a binder. The formation of a binder-free extrudate is desirable due to the low cost and improved quality of the product. In addition, the number of additives in the extrudate is reduced. In an embodiment, the extrudate is formed without the use of a binder, and the method of forming particles further comprises heating the wetting composition of the sweetener composition and the plasticizer to enhance binding of the wetting agent. Preferably, the wetted body is heated at a temperature of about 30 to 90 占 폚, or about 40 to 70 占 폚. According to a particular embodiment, the method of heating the wet body includes, but is not limited to, an oven, a kneader with a heated jacket, or an extruder capable of mixing and heating.

3. Sweetener composition of granules

In one embodiment, a granulated form of the sweetener composition is provided. As used herein, the terms "granule "," granulated form ", and "granule form" are synonymous and refer to free-flowing, substantially non-dusting, sweet and mechanically strong agglomerates.

In another embodiment, a method of making a sweetener composition in granular form is provided. Granulation methods known to those skilled in the art are described in more detail in PCT Publication No. WO 01/60842. According to a particular embodiment, such methods include, but are not limited to, spraying on the granule surface, densification of powders, crushing, compression and agitation agglomeration using a wetting binder with or without fluidization. The preferred method of forming granules is powder compacting by its simplicity. The present specification also provides a compressed form of the sweetener composition.

According to a particular embodiment, a method of forming granules of a sweetener composition comprises compressing the sweetener composition in the form of a compact, granulating the compact into granules, optionally grinding the granules of the sweetener composition of the desired particle size And sieving the granules to obtain.

The method of compressing the sweetener composition may be carried out using any compression technique. Examples of such techniques include roller compressors, tableting, slugging, ram extrusion, plunger pressing, roller briquetting, reciprocating piston processes, mold compression and pelleting , But is not limited thereto. The compact may be in any form after size reduction, including but not limited to thin flakes, flakes, briquets, large lumps, and pellets. It will be appreciated by those skilled in the art that the shape and appearance of the compact can vary greatly depending on the shape and surface characteristics of the device used in the extrusion step. Thus, the compact can be a soft, wavy, vertical, or outer appearance such as a sewed pouch. In addition, the actual size and characteristics of the compact will vary depending on the equipment type and operating parameters used during compression.

In a particularly preferred embodiment, the sweetener composition is compressed into thin flakes or slices using a roller compressor. Conventional roller compression devices usually include a funnel shaped hopper and a pair of counter-rotating rollers for the transport of a sweetened composition to be compressed, which may optionally move slightly on either or both axes One roll is fixed. The sweetener composition is fed to the device through a funnel-shaped bowl by gravity or force injection screws. The actual size of the resulting compact will vary depending on the width of the roll and the size of the equipment used. In addition, the properties of the compact, such as strength, density and thickness, will vary depending on the pressure, roll speed, feed rate, and injection screw amp used during the compression process.

In certain embodiments, the sweetener composition removes air prior to the compression step so as to be more effectively compressed and forms a stronger compression to form granules. The degassing can be performed in any way, including, but not limited to, screw feed, vacuum degassing, and mixing thereof.

In another particular embodiment, the dry binder is mixed with the sweetener composition before compression. The use of dry binders can enhance the strength of the granules and aid in the dispersion of the granules in the liquid. According to a particular embodiment, a suitable dry binder is selected from the group consisting of pregelatinized corn starch, microcrystalline cellulose, hydrophilic polymers (e.g., methylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, polyvinylpyrrolidone, alginate, Gum, gellan gum, and gum arabic), and mixtures thereof. According to a particular embodiment, the dry binder is generally present in an amount of about 0.1 to 40% by weight, based on the mixture of the sweetener composition and the dry binder.

After the compression step, the compact is pulverized for granulation. Any suitable method may be used for milling the compact, including milling. In certain embodiments, the pulverization of the compact during the plurality of steps has been carried out using various effective pore sizes for milling. According to a particular embodiment, the pulverization of the compact is carried out in two stages, the grinding step and the subsequent milling step. The milling step of the compact reduces the number of "overs" in the granulated sweetener composition. As used herein, "overs " refers to materials that are larger than the largest size of the desired grain size.

Generally, milling of the compact forms granules of various sizes. Thus, it may be desirable to sieve granules to obtain granules having a desired range of granulometry. In order to sieve the particles, any conventional method can be used to sieve the granules, including a screener, a sifter. After sieving, the "fines" may optionally be allowed to recirculate the compressor. As used herein, "fine powder" refers to a material that is smaller than the smallest particle size desired.

C. Constructed sweetener composition

The present disclosure also provides a preservative sweetener composition comprising a sweetener composition and one or more co-agents. The adjuvants used in the present invention are preferably used in combination with the sweetener composition and include any components as long as they are compatible with the sweetener composition with respect to the resulting product. Those skilled in the art will recognize that the adjuvant can be selected based on the desired one or more functionality desired in the use of the product in which the sweetener composition is used. A wide range of ingredients are compatible with the sweetener composition and thus can be selected for such functional properties. In one embodiment, the at least one adjuvant comprises a composition that improves one or more sweetness of the sweetener composition described below. In other embodiments, the at least one adjuvant comprises an extender, a flow agent, a blowing agent, or a mixture thereof.

In another embodiment, a method is provided for co-drying a sweetener composition and one or more adjuvants. Such methods well known to those skilled in the art are described in more detail in PCT Publication No. WO 02/05660. Any conventional drying apparatus or technique known to those skilled in the art may be used for co-drying of the sweetener composition with one or more adjuvants. According to a particular embodiment, it includes, but is not limited to, drying processes such as spray drying, convention drying, vacuum drum drying, freeze drying, fan drying and high speed paddle processes.

In a particularly preferred embodiment, the sweetener composition is spray-dried. According to a particular embodiment, the solution is made up of a sweetener composition and one or more suitable adjuvants. Depending on the sweetener composition and the solubility characteristics of the one or more adjuvants, any suitable solvent or solvent mixture may be used for solution preparation. According to a particular embodiment, suitable solvents include, but are not limited to, water, ethanol, and mixtures thereof.

In one embodiment, a solution of the sweetener composition and one or more adjuvants may be heated prior to spray drying. According to a particular embodiment, the temperature is selected based on the solubility characteristics of the dry component and the desired viscosity of the spray dried feed solution.

In other embodiments, an inert, non-combustible gas (e.g., carbon dioxide) may be added to the solution of the sweetener composition and one or more adjuvants prior to atomization. In certain embodiments, an inert, nonflammable gas is added in an amount effective to lower the bulk density of the spray dried product being produced and to produce a product comprising hollow spheres.

* Spray drying methods are well known to those skilled in the art. According to a particular embodiment, the solution of the sweetener composition and the at least one adjuvant is fed through the spray drier at an air inlet temperature in the range of about 150 to 350 占 폚. Increasing the air inlet temperature in a continuous air stream can result in a product having a reduced bulk density. According to a particular embodiment, the air outlet temperature may range from about 70 to 140 占 폚. Reducing the temperature of the air outlet can result in a product having a high moisture content which can be easily agglomerated in a fluid bed dryer to produce a sweetener composition with good dissolution properties.

Any suitable spray drying device may be used to co-dry the sweetener composition with one or more adjuvants. Those skilled in the art will be able to select the appropriate device to obtain a product having specific physical properties. For example, a foam spray dryer can be used to produce a product having a low bulk density. Alternatively, the fluidized bed may be attached to the outlet of the spray drying apparatus to produce a product having an enhanced dissolution rate for use in the instant product. According to a particular embodiment, embodiments of the spray dryer include a cryogenic nozzle tower spray drying device, a co-rotating spray spray drying device, a counterflow nozzle tower spray drying device, and a mixed fountain nozzle spray drying device, It is not.

The resultant pore-forming sweetener composition may be further processed or separated using techniques well known to those skilled in the art. For example, the desired particle size distribution can be obtained using sieving techniques. Alternatively, an additional process such as flocculation may be performed on the resultant pore-forming sweetener composition.

Spray drying uses a sprayable liquid supply (e.g., slurry, solution, suspension). An alternative method of drying can be selected depending on the type of feed material. For example, lyophilization and fan drying can handle not only the liquid supply materials described above, but also kneaded with wet cakes. A paddle drier, such as a high speed paddle dryer, can accommodate slurries, suspensions, gels, and wet cakes. Vacuum vessel drying methods have good flexibility in dealing with feed materials having a wide range of viscosities, although they are used initially for liquid feed materials.

The resultant pore-forming sweetener compositions with surprising functionality are used in different systems. Particularly, it is considered that the publicly-known sweetener composition has excellent taste characteristics. In addition, a calorific sweetener composition can have improved stability in a low moisture system.

D. Cyclodextrin complex with sweetener composition

The present disclosure, in another embodiment, provides a composition comprising a cyclodextrin complex with a sweetener composition as described below.

Cyclodextrin incorporation is a molecular phenomenon in which one or more guest molecules interact with the cavities of one or more cyclodextrin molecules and are captured, which is a different phenomenon than two or more guest molecules are captured in the encapsulation matrix. To form the cyclodextrin complex, the guest molecule enters and contacts the cyclodextrin cavity to form a stable association, which is the result of various non-covalent forces (e.g. van der Waals force, small hydrostatic force).

According to a particular embodiment, a cyclodextrin suitable for use in the practice state provided herein is a cyclic oligosaccharide homologue known as cycloamylose. It is composed of 6 to 10 D-glycopyranose groups by an a- (1,4) -glycoside bond to form a cyclic structure. Cyclodextrins are named according to their degree of polymerization with α- , β- , γ -cyclodextrins having 6, 7 or 8 glucose units, respectively. The inside of the ring contains a CH bond or an ether bond and is hydrophobic, while the outside of the ring is scattered with the OH group and is highly hydrophilic. Therefore, it is considered that the sweetener composition provided in the present invention is trapped inside the cyclodextrin structure. Certain ? - ,? - ,? - cyclodextrins, or combinations thereof, may be used to form complexes with the sweetener compositions of the present invention. According to a particular embodiment, the cyclodextrin may be unsubstituted or substituted with such groups as alkyl, hydroxyalkyl, acetyl, amine, sulfate, or combinations thereof.

The cyclodextrin complex can be formed using any suitable method. According to a particular embodiment, suitable combination methods include, but are not limited to co-precipitation, slurry combination, paste combination, damp mixing and heating, and extrusion and dry mixing techniques. Such methods are described in more detail in PCT Publication No. WO 00/15029, the disclosure of which is incorporated herein by reference. The complex can also be performed using the agglomeration method and the like described hereinabove.

In certain embodiments, the cyclodextrin complex can be formed by co-precipitation. Briefly, the cyclodextrin is dissolved in water and the sweetener composition is added with stirring. The concentration of the cyclodextrin and the sweetener composition is selected to be high enough to exceed the solubility of the cyclodextrin / sweetener complex as the complexation reaction rate progresses or the reaction cools. The cyclodextrin complex can be recovered by collecting the precipitate after cooling or lyophilization. The precipitate may be collected using any technique known to those skilled in the art, including decanting, centrifugation or filtration. The precipitate is washed with a small amount of water or a solvent that is mixed with other water (e.g., cold ethyl alcohol, cold methanol, or cold acetone). Those skilled in the art will readily recognize that the temperature, the choice of solvent and the amount of solvent can affect the solubility, stability and the formation of the complex. Thus, one skilled in the art can readily determine the appropriate balance of these variables without undue experimentation.

Ⅱ. Sweetener composition

A. Natural sweeteners

There is provided a sweetener composition comprising at least one natural high-tern sweetener. As used herein, the terms "natural high-frequency sweetener "," NHPS ", "NHPS composition ", and" natural high- Although "NHPS" characterizes greater sweetening efficacy than sucrose, fructose or glucose, calories can be natural, which may be either low raw, extract, tablet or any other form, ≪ / RTI > Examples of NHPS suitable for the embodiment of the present invention include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A (Monatin SS, RR, RS, SR), dulcoside B, lubucoside, stevia, stevioside, mogroside IV, mogroside V, Glucuronic acid and its salts, tau martin, monellin, mabinrin, brassin, hernandezine, pilodulin, glycifylline, floridzin, trilobatine, vyunoside, But are not limited to, seed A, terracarosidic A, terrocarosidic B, mucurozioside, fluosmisside I, perianidin I, abrussocide A and cyclocarboxylide I. NHPS also includes modified NHPS. Modified NHPS includes naturally modified NHPS. For example, modified NHPS may include, but is not limited to, fermented, enzyme-contacted or induced or substituted NHPS. In one embodiment, the at least one modified NHPS may be used in combination with at least one NHPS. In yet another embodiment, one or more modified NHPS can be used without NHPS. Accordingly, modified NHPS can be used instead of or in combination with NHPS in the embodiments described herein. However, for the sake of brevity, the modified NHPS may be used instead of the NHPS in any of the embodiments disclosed herein, although the modified NHPS is not explicitly described as an alternative to the unmodified NHPS in the description of the embodiments of the present invention .

In one embodiment, the NHPS extract may be used at any% purity. In another embodiment, when the NHPS is used as a non-extract, the purity of the NHPS may range, for example, from about 25% to about 100%. In yet another embodiment, the purity of the NHPS is from about 50% to about 100%, from about 70% to about 100%, from about 80% to about 90%, from about 90% to about 100%, from about 95% , About 95% to about 95.5%, about 96% to about 100%, about 97% to about 100%, about 98% to about 100%, and about 99% to about 100%.

The purity used in the present invention represents the weight percentage of each NHPS compound present in the extraction, untreated or purified form of NHPS. In one embodiment, the stevioglycoside extract contains a particular stevioglycoside at a specific purity, and the remainder of the stevioglycoside extract contains a mixture of other stevioglycosides.

In order to obtain a particularly pure NHPS extract such as rebaudioside A, it may be necessary to purify the crude extract to a substantially pure form. Such methods are generally known to those of ordinary skill in the art.

Exemplary methods for purifying NHPS, such as rebaudioside A, are described in U. S. Patent Application Serial Nos. 60 / 805,216 and 60 / 889,318, filed June 19, 2006 and February 12, 2007, U.S. Patent Application No. 11 / 751,627, filed on May 21, 2007, which claims priority to U.S. Patent Application Serial No. 11 / 751,627, entitled "Purification of Boudioside A Composition and Rebauzioside A" The contents of which are incorporated herein by reference in their entirety.

Briefly, substantially pure rebaudioside A contains at least one organic solvent and water in an amount of from about 10% to about 25% by weight, more preferably from about 15% to about 20% by weight Crystallization in a single step from the aqueous organic solution. The organic solvent preferably contains alcohol, acetone and acetonitrile. Examples of alcohols include, but are not limited to, ethanol, methanol, isopropanol, 1-propanol, 1-butanol, 2-butanol, t-butanol and isobutanol. The one or more organic solvents contain a mixture of ethanol and methanol in an aqueous organic solution, preferably in a weight ratio of about 20 to 1 methanol to 1, more preferably about 3 to 1 methanol to 1 ethanol.

In one embodiment, the weight ratio of aqueous organic solution and crude rebaudioside A is preferably about 10 to about 4 parts of aqueous organic solution to 1 part of crude rebaudioside A, More preferably, the amount ranges from about 5 to about 3 parts aqueous organic solution per part of crude rebaudioside A.

In an exemplary embodiment, the purification of rebaudioside A is carried out at about room temperature. In another embodiment, the method for the purification of rebaudioside A comprises reacting the rebaudioside A solution at a temperature in the range of about 20 째 C to about 40 째 C, at a temperature in the range of about 40 째 C to about 60 째 C, To about 8 hours. In another exemplary embodiment, the method of purifying rebaudioside A further comprises cooling the solution of rebaudioside A to a temperature in the range of about 4 ° C to about 25 ° C for about 0.5 hours to about 24 hours .

According to a particular embodiment, the tablet of rebaudioside A has a purity of from about 50% to about 100%, from about 70% to about 100%, from about 80% to about 100% From about 95% to about 99.5%, from about 96% to about 100%, from about 97% to about 100%, from about 98% to about 100%, from about 90% to about 100% To about 100%, from about 99% to about 100%. According to a particular preferred embodiment, when the crude rebaudioside A is crystallized, the substantially pure rebaudioside A composition has a purity of at least about 95 wt.% And at most about 100 wt.% It contains Rebaudioside A. In other exemplary embodiments, the substantially pure rebaudioside A comprises greater than about 97% by weight to about 100% by weight of rebaudioside A on a dry weight basis, a purity of about 98 Greater than about 100 weight percent to about 100 weight percent purity, or greater than about 99 weight percent to about 100 weight percent purity based on dry weight. The solution of the rebaudioside A may or may not be stirred during the single crystallization process.

In an exemplary embodiment, the purification method of rebaudioside A is such that the high purity crystals of rebaudioside A sufficient to promote the crystallization of rebaudioside A and form pure rebaudioside A, (Optional step) of inoculating the solution of Bausiodoside A into the solution. The amount of rebaudioside A sufficient to promote crystallization of substantially pure rebaudioside A is about 0.0001% to about 1%, especially about 0.01%, based on the weight of rebaudioside A present in the solution, % To about 1% of rebaudioside A. < RTI ID = 0.0 > Suitable temperatures for the inoculation step include temperatures in the range of about 18 < 0 > C to about 35 < 0 > C.

In another exemplary embodiment, the method of purifying rebaudioside A further comprises separate washing said substantially pure rebaudioside A composition. Vertical and horizontal penetration basket centrifuges, solid bowl centrifuges, decanter centrifuges, peeler centrifuges, mill-type centrifuges, Heinkel centrifuges, disc stack centrifuges and cyclones The substantially pure rebaudioside composition can be separated from the aqueous organic solution by various solid-liquid separation techniques using centrifugal force, including, but not limited to, cyclone separation. It is also possible to use pressurized filtration methods such as belt, drum, nutsche type, leaf, plate, Rosenmund type, sparkler type and bag filter and filter press, The separation may be enhanced by filtration and gravity filtration, but is not limited thereto. The operation of the rebaudioside A solid-liquid separation device can be continuous, semi-continuous or batch mode. The substantially pure rebaudioside A composition may also be washed on a separator using various organic solvents and mixtures thereof. The substantially pure rebaudioside A composition may be dried on a separator using some gases, some or all of which may include nitrogen and argon, to evaporate the residual liquid solvent, but is not limited to these gases. The substantially pure rebaudioside A composition can be removed automatically or manually by dissolving the solid from a separating device using liquid, gas or mechanical means, or by maintaining the solid form.

In another exemplary embodiment, the method of purifying rebaudioside A can be performed using a rotary vacuum drier, a liquid bed drier, a rotary tunnel drier, a plate drier, a tray drier, a Nauta drier, a spray drier, (but not limited to) techniques well known to those skilled in the art, including, but not limited to, flash driers, micron driers, pan driers, high speed and low speed paddle driers, Lt; RTI ID = 0.0 > Rebaudioside < / RTI > In an exemplary embodiment, the drying step is performed using a substantially pure < RTI ID = 0.0 > rebaudioside < / RTI > A using a nitrogen or argon purification process that removes the residual solvent at a temperature in the range of 40 캜 to about 60 캜 for about 5 hours to about 100 hours Drying.

In another exemplary embodiment, wherein the crude rebaudioside A mixture is substantially free of rebaudioside D impurities, the method of purifying rebaudioside A is characterized in that the substantially pure Re Further comprising a step of making the substantially pure rebaudioside A composition into a slurry using an aqueous organic solution or an organic solvent prior to the step of drying the baudioside A composition. The slurry is a mixture of a solid and an aqueous organic solution or an organic solvent, wherein the solid contains the substantially pure rebaudioside A composition and is dissolved only in a very small amount in an aqueous organic solution or organic solvent. In one embodiment, the substantially pure rebaudioside A composition and the aqueous organic solution or organic solvent comprise about 15 parts to 1 part of an aqueous organic solution or organic solvent in the slurry, substantially pure rebaudioside A composition 1 part by weight. In one embodiment, the slurry is maintained at room temperature. In yet another embodiment, the slurry process comprises heating the slurry to a temperature in the range of about 20 < 0 > C to about 40 < 0 > C. The substantially pure rebaudioside A composition may be slurried for about 0.5 to about 24 hours.

In another exemplary embodiment, the method of purifying rebaudioside A comprises, following the drying step of the substantially pure rebaudioside A composition, a step of reacting the substantially pure rebaudioside A composition with the Further comprising separating from said aqueous organic solution or organic solvent and washing said substantially pure rebaudioside A composition.

If further purification is desired, the purification method of rebaudioside A described herein may be repeated or the substantially pure rebaudioside A composition may be further purified using a separate purification method such as column chromatography .

It is also conceivable that other NHPS may be purified using the purification methods described herein and that some experimentation would become apparent to those of ordinary skill in the art.

Purification of rebaudioside A by the above-described crystallization results in three or more different polymorphic forms, i.e., type 1: rebaudioside A hydrate, type 2: rebaudioside A anhydride, Form: Rebaudioside A solvent compound is formed. The aqueous organic solution and temperature of the purification process affect the polymorphism formed in the substantially pure rebaudioside A composition. Figures 1 to 5 are graphs showing the distribution of the polymorphic and amorphous forms of rebaudioside A, namely polymorphic Form 1 (hydrate), Type 2 (anhydrous), Form 3A (methanol solvent), Form 3B (ethanol solvent) Lt; / RTI > is an exemplary powder X-ray diffraction (XRPD) scan of type 4 (amorphous).

The physical properties and amorphous form of the four levodioside A polymorphs are summarized in the following table.

Rebaudioside A polymorph and amorphous form Polymorphic type 1 Polymorphic type 2 Polymorphic type 3 Polymorphic type 4 The rate of dissolution in H ₂ O at 25 ° C Very slow (<0.2% / 60 min) Medium (<30% / 5 min) High speed (> 30% / 5 min) High speed (> 35% / 5 min) Alcohol content &Lt; 0.5% <1% 1 to 3% > 0.05% Moisture content > 5% <1% <3% <6%

The type of polymorph formed will depend on the composition of the aqueous organic solution, the temperature of the crystallization process and the temperature during the drying process. The first and third molds are formed during a single crystallization process, while the second molds are formed during the drying process after conversion from the first mold or the third mold.

When the temperature is lowered in the crystallization process to a range of about 20 ° C to about 50 ° C and the ratio of water to organic solvent in the aqueous organic solution is lowered, a third type is formed. During the crystallization process, a first type is formed by raising the temperature to about 50 ° C to about 80 ° C and increasing the ratio of water to the organic solvent in the aqueous organic solution. Form 1 can be converted to a third form by slurrying in an anhydrous solvent at room temperature (2 to 16 hours) or at a reflux temperature of about 0.5 to 3 hours. Type 3 can be converted to Form 1 by submersing the polymorph underwater for about 16 hours at room temperature or about 2 to 3 hours at reflux temperature. While Type 3 can be converted to Type 2 during the drying process, increasing the drying temperature above 70 ° C or extending the drying time of the substantially pure rebaudioside A composition results in a reduction of the rebaudioside A composition The amount of rebaudioside B impurities to be degraded and remaining in the substantially pure rebaudioside A composition can be increased. Type 2 can be converted to Type 1 by adding water.

Form 4 may be formed using methods well known to those of ordinary skill in the art from Forms 1, 2, 3 or combinations thereof. Such methods include, but are not limited to, ball milling, precipitation, lypophilization, freezing, and spray drying. In a particular embodiment, Form IV can be prepared by spray drying a solution of this substantially pure rebaudioside A composition from the substantially pure rebaudioside A composition obtained by the above described purification process.

According to a particular embodiment, the rebaudioside A composition may be modified to include a specific amount of the polymorph or amorphous form. For example, in one embodiment, the rebaudioside A composition reduces the amount of the present first form while an increased amount of second, third or fourth form or a combination thereof (total The amount is within the desired range). Without being bound by any theory, the desired dissolution rate of the rebaudioside A composition can be obtained by controlling the amount of specific polymorph and / or amorphous present in the rebaudioside A composition.

For example, in certain embodiments, the rebaudioside A composition may comprise any of the second, third or fourth forms, or a combination thereof (the total amount of the formulation forms is within the desired range) At least about 10 weight percent, at least about 25 weight percent, at least about 50 weight percent, at least about 75 weight percent, at least about 90 weight percent, or at least about 99 weight percent of the total weight of the composition. In another embodiment, the rebaudioside A composition is selected from the group consisting of Form 2, Form 3 or Form 4, or a combination thereof (the total amount of the form is within the desired range) relative to the rebaudioside A composition From about 10 to about 100 weight percent, from about 25 to about 100 weight percent, from about 50 to about 100 weight percent, from about 75 to about 100 weight percent, and from about 90 to about 100 weight percent. Alternatively, or in addition to modulating the amount of the Form 2, Form 3 or Form 4, or a combination thereof present in the rebaudioside A composition, one of ordinary skill in the art will appreciate that the amount of the compound present in the rebaudioside A composition Lt; RTI ID = 0.0 &gt; 1 &lt; / RTI &gt; type. Thus, in certain embodiments, the rebaudioside A composition comprises about 25% or more, about 10% or more, about 5% or more, or about 1% or more by weight of the first form of the rebaudioside A composition, Or more. In another embodiment, the rebaudioside A composition comprises about 0.5 to about 50 wt.%, About 0.5 to about 25 wt.%, About 0.5 to about 10 wt.%, Or about 0.5 wt.% Of the first type in the rebaudioside A composition. By weight to about 5% by weight, from about 0.5 to about 1% by weight.

The NHPS sweeteners may be used individually or in combination with other NHPS sweeteners. For example, the sweetener composition may contain a single NHPS or multiple NHPS. Many NHPSs can be used so long as the compounding effect does not adversely affect the taste of the sweetener composition or oral sweetener composition.

For example, certain modes of administration contain a combination of NHPS, such as stevioglycosides. Examples of suitable stevioglycosides that may be combined include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A , Dulcoside B, rubucoside, stevioside, and steviolobioside. According to certain preferred embodiments of the invention, the combination of NHPS is selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, stevioside, steviobiose, dulcoside A or a mixture thereof. &Lt; RTI ID = 0.0 &gt; A &lt; / RTI &gt;

Generally, according to a particular embodiment, the rebaudioside A is present in the high-trough sweetener formulation in the range of about 50 to about 99.5 wt.%, Preferably in the range of about 70 to about 90 wt.%, RTI ID = 0.0 &gt; 85% &lt; / RTI &gt; by weight.

In another particular embodiment, the rebaudioside B is present in the high-range sweetener formulation in the range of about 1 to about 8 weight percent, preferably in the range of about 2 to about 5 weight percent of the high-range sweetener formulation, Is present in an amount ranging from about 2% to about 3% by weight.

In another particular embodiment, the rebaudioside C is present in the high-trough sweetener formulation in the range of from about 1 to about 10% by weight of the high-trough sweetener formulation, preferably in the range of from about 3 to about 8% by weight, Is present in an amount ranging from about 4% to about 6% by weight.

In another particular embodiment, the rebaudioside E is present in the high-trough sweetener formulation in the range of from about 0.1 to about 4% by weight of the high-trough sweetener blend, preferably in the range of from about 0.1 to about 2% by weight, Is present in an amount ranging from about 0.5 to about 1 weight percent.

In another particular embodiment, the rebaudioside F is in the range of from about 0.1 to about 4% by weight, preferably from about 0.1 to about 2% by weight of the high-trough sweetener formulation, and more preferably from about 0.1 to about 2% Is present in an amount ranging from about 0.5 to about 1 weight percent.

In another specific embodiment, the Ducoside A is present in the high-trough sweetener formulation in a range of from about 0.1 to about 4% by weight, preferably in the range of from about 0.1 to about 2% by weight of the high-trough sweetener blend, and more preferably in the range of from about 0.1 to about 2% 0.5 to about 1% by weight.

* In another particular embodiment, the Ducoside B is present in the high-trough sweetener formulation in the range of from about 0.1 to about 4% by weight of the high-trough sweetener blend, preferably in the range of from about 0.1 to about 2% by weight, Is present in an amount ranging from about 0.5% to about 1% by weight.

In another particular embodiment, the stevioside is present in the high-trough sweetener formulation in the range of about 0.5 to about 10% by weight, preferably in the range of about 1 to about 6% by weight of the high-trough sweetener blend, To about 4% by weight.

In another particular embodiment, the steviolbiose is present in the high-range sweetener formulation in a range of from about 0.1 to about 4 weight percent, preferably from about 0.1 to about 2 weight percent, of the high-range sweetener formulation, and more preferably, Is present in an amount ranging from about 0.5% to about 1% by weight.

According to a particularly preferred embodiment, the high-frequency sweetener composition contains a combination of rebaudioside A, stevioside, rebaudioside B, rebaudioside C and rebaudioside F, wherein the rebaudioside A Is present in the high-trough sweetener formulation in an amount ranging from about 75 to about 85 wt% based on the total weight of the high-trough sweetener formulation, the stevioside is present in an amount ranging from about 1 to about 6 wt%, and the rebaudioside B Is present in an amount ranging from about 2 to about 5 weight percent and the rebaudioside C is present in an amount ranging from about 3 to about 8 weight percent and the rebaudioside F is present in an amount ranging from about 0.1 to about 2 weight percent Lt; / RTI &gt;

In addition, one of ordinary skill in the art will recognize that the sweetener composition can be adjusted to obtain the caloric content required. For example, a low-calorie or no-calorie NHPS may be combined with a calorie-added natural sweetener and / or other calorie-containing additive to produce a sweetener composition having a good calorie content.

B. Sweet taste improving composition

The sweetener composition may optionally comprise a sweet taste improving composition as disclosed in U.S. Patent Application No. 11 / 561,148, the entire content of which is incorporated herein by reference. Examples of suitable sweet taste improving compositions include carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, Salts and other organic salts including salts, inorganic salts, bitter compounds, flavoring and flavoring ingredients, astringent compounds, protein or protein hydrolysates, surface active agents, emulsifiers, flavonoids, alcohols, polymers, Sweet taste improving taste additives, and combinations thereof, but are not limited thereto.

In one embodiment, one sweet taste improving composition may be used in admixture with one natural high-temperature sweetener. In another embodiment of the present invention, the sweet tasting composition may be used in admixture with one or more natural high-tasting sweeteners. However, in other embodiments, one or more of the sweetener improving compositions may be used in admixture with one sweet, natural high-fat sweetener. In an additional embodiment, a number of sweet taste improving compositions may be used in admixture with one or more natural sweeteners.

In certain embodiments, the combination of one or more natural sweeteners and one or more sweet taste improving compositions inhibits, reduces or eliminates the unwanted taste and imparts sugar-like properties to the sweetener. As used herein, the term "unwanted taste" includes any taste characteristics not added by sugars, such as glucose, sucrose, fructose or similar sugars. Examples of unnecessary flavors include, but are not limited to, delayed sweetness start, remaining aftertaste, metallic taste, bitter taste, refreshing taste or taste similar to menthol, flavor similar to licorice and / or similar taste.

In one embodiment, there is provided a sweetener composition that exhibits a sugar-like and / or sugar-like flavor pattern temporally rather than a sweetener composition comprising at least one natural and / or synthetic high-tastes sweetener without a sweet taste improving composition. As used herein, "similar properties to a sugar", "taste similar to a sugar", "sweetness similar to a sugar", "sugar" and "sugar-like" are synonymous. Similar properties to sugars include any tritic character similar to sucrose, including maximum response, flavor characteristics, time characteristics, adaptive behavior, texture, concentration / reaction functional behavior, tastant and flavor / Pattern selectivity, and temperature effects. However, the present invention is not limited thereto. This property in the taste of sucrose is a different dimension from the taste of the natural high-tasting sweetener. Whether or not the properties are more or less similar to the sugar is determined by the composition of at least one natural synthetic high-tern sweetener-containing composition and the taste of the perceptual expert group, to which the sweet taste improving composition has not been added or added. The similarity of the characteristics of a composition comprising at least one natural high-tasting sweetener and a sweet taste improving composition together with at least one natural high-tasting sweetener was evaluated by the amount of the sugars containing them. Suitable processes for determining whether a composition has a similar taste to a sugar are well known in the art.

In certain embodiments, a sensory evaluation stage was used to measure the reduction of the sweetness remnant. Briefly, the assessors (typically 8 to 12 people) were trained to evaluate the sweetness of the sweetness at several points in time from when the sample was first put into the mouth until it was 3 minutes, do. Using statistical analysis, the results are compared between the sample containing the additive and the sample containing no additive. A decrease in score relative to the time point at which the sample was tested after washing the mouth indicates that there was a decrease in the sweet taste perception.

The assessments may be trained using methods well known in the art. In a particular embodiment, the evaluation auditor spectrum ^TM desk lip capacitive method ^(TM Spectrum Descriptive Analysis Method (Meilgaard et al, Sensory Evaluation Techniques, 3 ^rd edition, Chapter 11) can be used to train the assessment group. Well, the focus of training should be on the recognition and measurement of basic tastes, especially the sweetness. To ensure the accuracy and reproducibility of the results, each evaluator repeatedly measures the abstinence reduction of about 3 to 5 times per sample repeatedly, with / without a break of at least 5 minutes between each repetition, or rinsing the mouth thoroughly with water .

Generally, in the sweetness measuring method, 10 mL of a sample is placed in the mouth, the sample is kept in the mouth for 5 seconds, the sample is gently stirred in the mouth to evaluate the sweetness intensity perceived at 5 seconds, (Without spitting out the sample and then swallowing), rinsing with a sip of water (for example, moving the water in the mouth as if washing the mouth), spitting out the rinse water, and immediately releasing the rinse water And wait for 45 seconds. During this 45-second wait, determine the time at which the perceived sweetness intensity is at its maximum, evaluate the sweetness intensity at that time, grade it (swallow normally and swallow it as needed) After 10 seconds, the sweetness intensity was evaluated and graded. After 60 seconds, the sweetness intensity was evaluated (cumulative 120 seconds after rinsing), again after 60 seconds (after rinsing Cumulative 180 seconds). &Lt; / RTI &gt; Wash your mouth by taking a rest of 5 minutes between samples and rinsing well with water.

, The term "carbohydrate" as used in the present invention are generally (in the formula, n is 3 to 30 a) of the general formula (CH ₂ 0) n substituted with multiple hydroxyl groups of the aldehydes or ketones and their Oligomers and polymers. In addition, the carbohydrate of the present invention may be substituted or deoxidized at one or more positions. The carbohydrates used in the present invention include unmodified carbohydrates, carbohydrate derivatives, substituted carbohydrates and modified carbohydrates. As used herein, the terms "carbohydrate derivative", "substituted carbohydrate" and "modified carbohydrate" are synonymous. A modified carbohydrate means any carbohydrate in which one or more atoms are added, removed, substituted, or a combination thereof. Thus, carbohydrate derivatives or carbohydrate substituents include substituted or unsubstituted monosaccharides, disaccharides, oligosaccharides and polysaccharides. The carbohydrate derivative or the substituted carbohydrate may be deoxidized at any corresponding C position as necessary or may be hydrogen, halogen, haloalkyl, carboxyl, acyl, acyloxy, amino, amido, carboxyl derivatives, Amino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, mercapto, imino, sulfonyl, sulfenyl, sulfinyl, sulfamoyl, carboalkoxy, carboxamino, phosphonyl, Which improves the sweetness of one or more natural and / or synthetic high-tasting sweeteners in a carbohydrate, a phosphate, a phosphine, a phosphino, a thioester, a thioether, an oximino, a hydrazino, a carbamyl, a phospho, a phosphonato or a carbohydrate derivative or a substituted carbohydrate Or any other moiety that provides the functionality of the invention.

Examples of carbohydrates in the embodiment of the present invention, tagatose, trehalose, galactose, rhamnose, cyclodextrin, etc. (e. G., Α-cyclodextrin, β-cyclodextrin-cyclodextrin, and γ), maltodextrin (Fibersol-2 ™ Dextrin, sucrose, glucose, ribulose, fructose, threose, arabinose, xylose, ricosal, alos, altrose, mannose, idose, lactose, maltose, Glucosidase, talos, erythrosuron, xylulose, psicose, turanos, cellobiose, amylopectin, glucosamine, mannose, (Isomaltose, iso-malonate, iso-malonate, iso-malonate, iso-malonate, iso-malonate, Oligosaccharides (such as xylose, xylose, xylose, xanthate, tolthose, and panos), xylo-oligosaccharides (xylotriose, xylobiose, etc.) (Maltotriose, maltotetraose, maltotriose, maltotriose, maltotriose, maltotriose, maltotriose, maltotriose, maltotriose, (E.g., HFCS55, HFCS42 or HFCS90) such as lactose, maltitol, maltopentaose, maltohexaose, maltoheptaose, lactulose, melibiose, raffinose, rhamnose, ribose, high fructose corn / starch syrup, Coupling sugars, soy oligosaccharides, and glucose syrups. The carbohydrate used in the present invention may be any one of D type and L type.

As used herein, the term "polyol" refers to a molecule containing two or more hydroxyl groups. The polyols may be diols, triols, tetraols containing two, three and four hydroxyl groups, respectively. In addition, the polyol may contain more than four hydroxyl groups such as pentanol, hexanol, heptanol, etc. containing 5, 6 or 7 hydroxyl groups, respectively. In addition, it may be a sugar alcohol, a polyhydric alcohol or a polyalcohol, which is a reduced form of carbohydrate, in which a carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group.

In the embodiment of the present invention, examples of the sweet taste improving polyol additive include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, inositol, isomalt, propylene glycol, glycerol, traceol, galactitol, One or more natural and / or synthetic hypertonic sweeteners as a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, a saccharide, But do not adversely affect the taste of the composition that can be taken orally, but the present invention is not limited thereto.

Examples of sweet taste improving amino acid additives suitable for use in the practice of the present invention include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, The salts of these compounds such as lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (alpha, beta or gamma isomer), glutamine, hydroxyproline, taurine, norvaline, sarcosine and sodium salt, But is not limited thereto. The sweet taste improving amino acid additive may also be of type D or L. Amino acid derivatives may be dipeptides and tripeptides from one, two or three different amino acids. In addition, the amino acid may be an isomer of ? , ? , ? , ? And ? When appropriate. Combinations of the above amino acids and their corresponding salts (e.g., sodium, potassium, calcium, magnesium salts or other alkali metal or alkaline earth metal or acid salts thereof) are also suitable in the context of the present invention, It is an improving additive. The amino acid may be natural or synthetic. The amino acid may also be modified. A modified amino acid refers to any amino acid (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid) in which one or more atoms are added, removed, substituted, or a combination thereof. Examples of the modified amino acid include, but are not limited to, amino acid derivatives such as trimethylglycine, N-methyl-glycine and N-methyl-alanine. As used herein, an amino acid includes both modified and unmodified amino acids. As used herein, modified amino acids may also include peptides and peptides and polypeptides (e.g., dipeptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L-glutamine.

Examples of suitable sweet taste improving polyamino acid additive, poly -L- aspartic acid, poly -L- lysine (e.g., poly -L- α - lysine or poly -L- ε - lysine), poly -L- ornithine (e.g., poly -L- α - ornithine or poly-ε -L- - ornithine), poly -L- arginine, other amino acid polymer of the type and combinations of salt type (for example, magnesium salt, calcium salt, potassium salt or L- glutamic days Sodium salt such as sodium salt). The sweet taste improving polyamino acid additive may also be of D type or L type. In addition, the polyamino acid may be an isomer of ? , ? , ? , ? And ? As appropriate. Combinations of the above polyamino acids or their corresponding salts (e.g., sodium, potassium, calcium, magnesium or other alkali metal or alkaline earth metal or acid salts thereof) are also suitable in the context of the present invention It is a sweet taste improving additive. The polyamino acids described herein may also comprise copolymers of different amino acids. The polyamino acid may be natural or synthetic. The polyamino acid may also be modified in such a manner that one or more atoms are added, removed, substituted, or in which they occur in combination (e.g., N-alkyl polyamino acids or N-acyl polyamino acids). As used herein, a polyamino acid includes both modified and unmodified polyamino acids. According to a particular embodiment, the modified polyamino acid is poly-L- alpha -lysine having a molecular weight (MW) of 1,500, an MW of 6,000, an MW of 25,200, an MW of 63,000, an MW of 83,000 or an MW of 300,000 , And the like, but are not limited thereto.

Suitable sweet taste improving saccharic acid additives for use in the practice of the present invention include aldonic acid, uronic acid, aldaric acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, (For example, sodium salts, potassium salts, calcium salts, magnesium salts or physiologically acceptable salts thereof), and combinations thereof.

Suitable sweet taste improving nucleotide additives for use in the practice of the present invention include, but are not limited to, monophosphate inosine (IMP), monophosphate guanosine (GMP), adenosine monophosphate (AMP), monophosphate cytosine (CMP), monophosphate uracil ), Inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate and their alkali metal salts or alkali Earth metal salts, and combinations thereof, but are not limited thereto. The nucleotides described herein may also include nucleotide-related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine and uracil).

Suitable sweet taste improving organic acid additives include any compounds containing -COOH moieties. Suitable sweet taste improving organic acid additives for use in the practice of the present invention include C2 to C30 carboxylic acids, substituted C1 to C30 carboxylic acids, benzoic acid, substituted benzoic acids (e.g., 2,4-dihydroxybenzoic acid) , Hydroxycarboxylic acid, malonic acid, furutaric acid (malic acid, fumaric acid, maleic acid, fumaric acid, maleic acid, fumaric acid, And mixtures of tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono delta lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, Polyglutamic acid, alkali metal salts or alkaline earth metal salts thereof, and derivatives thereof, but are not limited thereto. In addition, the sweet taste improving organic acid additive may also include any of D type and L type.

Suitable sweet taste improving organic acid salt additives include sodium, calcium, calcium and magnesium salts of all organic acids such as citrate, malate, tartarate, fumarate, lactate (e.g. sodium lactate) But are not limited to, sodium alginate, ascorbate (e.g., sodium ascorbate), benzoates (e.g., sodium benzoate or potassium benzoate), and fatty acid salts. The above-described sweet taste improving organic acid salt additive may be prepared by a method in which a substituted organic acid salt additive is added, if necessary, in the presence of hydrogen, alkyl, alkenyl, alkynyl Alkyl, alkoxy, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulphonyl, Sulfonyl, sulfamoyl, carboxalkoxy, carboxamido, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oxino, hydrazino, carbamyl, Phosphorous, phosphonato, and various other functional groups.

Examples of sweet taste improving inorganic acid additives suitable for use in the present invention include phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate and their corresponding alkali metal salts or alkyllitho metal salts, But is not limited thereto.

Suitable sweet taste improved bitter compound additives suitable for use in the practice of the present invention include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quasia and salts thereof.

Suitable sweet taste improving flavorings and flavoring ingredients for use in the practice of the present invention include vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, virgin diplolol, almond, menthol ), Grape skin extract, and grape seed extract. However, the present invention is not limited thereto. The terms "flavoring" and "flavoring component" are synonymous and include natural or synthetic materials or combinations thereof. Flavors also include any other fragrant material and may include natural or non-natural (synthetic) materials that are safe for humans or animals when used within generally accepted ranges. Examples of patent flavoring agents include Natural Flavoring Sweetness Enhancer K14323 (Dohler ™ Darmstadt, Germany), Symrise ™ Natural Flavor Mask for Sweeteners 161453 and 164126 (Symrise, Holzminden ™ Germany), Natural Advantage ™ (Natural Advantage ™ Bitterness Blockers 1, 2, 9 and 10 (Natural Advantage ™ Freehold, New Jersey, USA)) and Sucramask ™ (Creative Research Management, Stockton, Calif., USA) , But is not limited thereto.

Suitable sweet taste improving polymer additives for use in the practice of the present invention include chitosan, pectin (bit, citrus, apple and other vegetables) and modified pectin, pectic acid, pectic acid, polyuronic acid, polycalacturonic acid, (For example, gum acacia senegal (Fibergum), gum acacia sebale, carrageenan), poly-L-lysine (for example, poly-L- alpha -lysine or Poly-L- epsilon -lysine), poly-L-ornithine (e.g., poly-L- alpha -ornithine or poly-L- epsilon -ornithine), polyarginine, polypropylene glycol, polyethylene glycol, Glycol methyl ether), polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, sodium hexametaphosphate (SHMP) and salts thereof, and polyethylene glycol sodium alginate and other cations There can be mentioned, and an anionic polymer, and the like.

Suitable sweet taste improving protein or protein hydrolyzate additives for use in the practice of the present invention include bovine serum albumin (BSA), whey protein (90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein And fractions or concentrates thereof such as 80% whey protein concentrate), soluble rice protein, soy protein, protein isolate, protein hydrolyzate, reaction product of protein hydrolyzate, glycoprotein and / or amino acid containing proteoglycan (Such as glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine and hydroxyproline), collagen (e.g., gelatin), partially hydrolyzed collagen (E.g., hydrolyzed fish collagen) and collagen hydrolyzate (e.g., collagen hydrolyzate of pigs) But is not limited thereto.

Suitable sweet taste improving surfactant additives for use in the practice of the present invention include polysorbate acid salts such as polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60, Sodium dodecylsulfosuccinate, sodium dodecylsulfosuccinate, sodium dodecylsulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl chloride, choline chloride , Sodium glycocholate, sodium taurodeoxycholate, lauric alginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate ester, sucrose stearate ester, sucrose palmitate ester, water Cross laurate esters, and other emulsifiers, but the present invention is not limited thereto.

Sweet taste improving flavonoid additives suitable for use in the practice of the present invention are generally classified as flavonol, flavone, flavanone, flavan-3-ol, isoflavone or anthocyanidin. Examples of flavonoid additives include catechins such as polyphenon (TM) 60, polyphenon (TM) 30 and polyphenon (TM) 25 (Mitsui Norin, Japan), polyphenols, (Green tea extracts such as Sanmelin 占 AO (San-Ei Gen FFI, Inc., Osaka, Japan)), neoheperidin, naringin, neoheperidin dihydrochalcone, etc. But is not limited thereto.

The sweet taste improving alcohol additive suitable for use in the practice of the present invention includes, but is not limited to, ethanol.

Examples of suitable sweet taste improving astringent compound additives include tannic acid, europium chloride (EuCl ₃ ), gadolinium chloride (GdCl ₃ ), terbium chloride (TbCl ₃ ), alum and polyphenol But is not limited thereto.

Examples of suitable sweet taste improving vitamins include nicotinamide (vitamin B3) and pyridoxal hydrochloride (vitamin B6).

The sweet taste improving composition may also contain other natural and / or synthetic high-fat sweeteners. For example, when the functional sweetener composition contains the at least one NHPS, the at least one sweet taste improving composition may contain a synthetic high-boiling sweetener. Examples of the high-boiling sweetener of the present invention include sucralose, , [ Alpha ] - [3- (3-hydroxy-4-methoxyphenyl) propyl] -L- alpha -methyl- aspartyl] -L- phenylalanine 1-methyl ester, N- [N- [3- (3- hydroxy-4-methoxyphenyl) -3-methylbutyl] -L- α - aspartyl] -L Phenylalanine 1-methyl ester, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L- alpha -aspartyl] And the like, but the present invention is not limited thereto.

The sweet taste improving composition may also be in the form of a salt obtainable using standard methods well known in the art. The term "salt " also refers to a complex that is safe for ingestion by humans or animals, while maintaining the desired chemical activity of the sweet taste improving composition of the present invention and generally within acceptable ranges. Salts of alkali metals (e.g., sodium or potassium) or alkaline earth metals (e.g., calcium or magnesium) may also be prepared. Salts may also contain combinations of alkali and alkaline earth metals. Examples of such salts include salts formed by (a) acid addition salts formed with inorganic acids and organic acids in addition to organic bases, (b) salts such as calcium, bismuth, barium, magnesium, aluminum, copper, cobalt, nickel, cadmium, Or c) a base addition salt formed with cations formed from ammonia, N, N-dibenzylethylenediamine, D-glucosamine, tetraethylammonium or ethylenediamine, or c) a combination of a) and b) But is not limited thereto. Thus, any salt form that may be derived from the sweet taste improving composition may be used with the practice of the present invention, provided that the salt of the sweet taste improving additive does not adversely affect the taste of the sweetener composition. The salt forms of the additives can be added to the natural and / or synthetic sweetener compositions in the same amounts as their acid or base forms.

In a particular embodiment of useful sweetness improving inorganic salt suitable examples as enhancement additive sweetness, sodium chloride, potassium chloride, sodium sulfate, potassium citrate, chloride, europium (EuCl ₃₎ chloride, gadolinium (GdCl _3), terbium chloride (TbCl _3), sulfuric acid Mono-, di-, tri-basic sodium or potassium salts (e.g., inorganic phosphate), hydrochloride salts (e.g., inorganic chloride), sodium carbonate, sodium bisulfate and sodium bicarbonate of magnesium, alum, magnesium chloride, phosphoric acid, But is not limited thereto. In addition, suitable organic salts useful as sweet taste improving additives in certain embodiments include choline chloride, sodium alginate, sodium gluconate, sodium gluconate, potassium gluconate, guanidine HCl, glucosamine HCl, monosodium glutamate ), Adenosine monophosphate, magnesium gluconate, potassium tartrate (monohydrate) and sodium tartrate (dihydrate), but the present invention is not limited thereto.

Ⅲ. Table Sweetener Transfer Agent

The above-described delivery type preferably includes a table-top sweetener. Tableware sweeteners are embodied and packaged in a number of different forms, which means that the tableware sweetener compositions of the present invention can be in any form known in the art. Examples include, but are not limited to, powder, granule, packet, tablet, sachet, pellet, cube, solid and liquid.

In one embodiment, the table-top sweetener composition consists of a single serving (volume control) packet containing a dry mixture of a natural high-tasting sweetener formulation. The dry mix formulation may generally consist of a powder or granules. The tableware sweetener packet may be of any size, but as an example of a conventional dose adjustable sweetener packet, the size is about 2.5 x 1.5 inches and the sweetness is equivalent to two tablespoons (~ 8 g) per granular tablet But not limited to, about 1 gram of a sweetener. The amount of natural high-tonnage sweeteners in a dry-mix food-grade sweetener formulation will depend on the varying degrees of sweetness of the different natural high-temperature sweeteners. In certain embodiments, the dry mix tabletop sweetener formulation may contain from about 1% (w / w) to about 10% (w / w) of the natural sweetener sweetener composition.

Examples of the solid food-grade sweetener include cubes and tablets. An example of a conventional cube shape is a size of about 2.2 x 2.2 x 2.2 cm ³ which is equivalent to a standard cube shape of a granular sugar and has a weight of about 8 g. In one embodiment, the solid food grade sweetener is in the form of tablets or other forms known to those skilled in the art.

The table-top sweetener composition may also be implemented in liquid form, wherein the high-tune sweetener may be combined with a liquid carrier. Suitable carrier preparations for liquid dishwashing agents include water, alcohols, polyols, glycerine bases dissolved in water, or citric acid bases and mixtures thereof. Since the efficacy of each natural high-tandem sweetener is different, the amount of the natural high-tandem sweetener in the liquid food-grade sweetener formulation also varies. The sweetness equivalents of the food grade sweetener compositions for any form described herein or known in the art can be varied to obtain the desired tasting characteristics. For example, a food grade sweetener composition can have a sweet taste comparable to the sweet taste of an equivalent standard sugar. In another embodiment, the food grade sweetener composition may have a sweet taste of up to 100 times the sweet taste of an equivalent amount of sugar. In another embodiment, the food grade sweetener composition has a sweet taste of at most 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8 times, 7 times, 6 times, 5 times, 4 times, 3 times and 2 times as much sweet taste.

In one embodiment, the food grade sweetener composition may also be formulated for the intended use, for example beverage, food, medicine, cosmetic, herbal / vitamin, tobacco and any other sweetable product . For example, a food grade sweetener composition may be formulated for use in baking with additional preservatives such as encapsulants. Other formulations will be readily apparent to those skilled in the art of table sugar sweeteners.

Those of skill in the art are aware that the amount of natural high-tonnage sweetener, the amount of the bulking agent, and / or the amount of the anti-caking agent may be varied to suit the taste-requiring characteristics of the tableware composition and the end use.

The state of practice of the sweet taste improving composition of the present invention can impart a more irritating and clean feeling to the taste of natural high-tasting sweeteners. In addition, the state of implementation of the sweet taste improving composition of the present invention provides a sweetener composition having a better effect in improving the above-mentioned time and / or flavor characteristics of natural high-trough sweeteners, while at the same time having a low calorie content or no calorie content, Lt; / RTI &gt;

The desired weight ratios of the natural high-fat sweetener to the bulking agent and / or the anti-clotting agent will depend on the natural sweeteners and the sweetness and other characteristics required in the final table-top sweetener composition. Natural high-valency sweeteners vary greatly in their effectiveness from about 30-fold to about 8,000-fold greater than sucrose on a weight basis. Generally, the weight ratio of the natural high-temperature sweetener to the bulking agent and / or the anti-clotting agent may range from, for example, from about 10,000: 1 to about 1: 10,000, and one embodiment may range from about 9,000: 1 to about 1: Range, but is not limited thereto. Another embodiment ranges from about 8,000: 1 to about 1: 8,000, yet another embodiment ranges from about 7,000: 1 to about 1: 7,000, yet another embodiment ranges from about 6,000: 1 to about 1: 1 to about 1: 5,000, another embodiment in the range of about 5,000: 1 to about 1: 5,000, yet another embodiment in the range of about 4,000: 1 to about 1: 4,000, Another embodiment ranges from about 1: 3,000, another embodiment ranges from about 2,000: 1 to about 1: 2,000, another embodiment ranges from about 1,500: 1 to about 1: 1,500, 1 to about 1: 1,000, another embodiment in the range of about 900: 1 to about 1: 900, another embodiment in the range of about 800: 1 to about 1: 800, another embodiment in the range of about 700: 1 to about 1: 700, another embodiment in the range of about 600: 1 to about 1: 600, another embodiment in the range of about 500: 1 to about 1: 500, another embodiment in the range of about 400 : 1 to about 1: 400, another Embodiments range from about 300: 1 to about 1: 300; alternate embodiments range from about 200: 1 to about 1: 200; alternate embodiments range from about 150: 1 to about 1: 150; Alternate embodiments range from about 100: 1 to about 1: 100, alternate embodiments range from about 90: 1 to about 1: 90, alternate embodiments range from about 80: 1 to about 1: Another embodiment ranges from about 70: 1 to about 1: 70, another embodiment ranges from about 60: 1 to about 1: 60, another embodiment ranges from about 50: 1 to about 1: 50 , Another embodiment in the range of about 40: 1 to about 1: 40, another embodiment in the range of about 30: 1 to about 1:30, another embodiment in the range of about 20: 1 to about 1:20 Another embodiment ranges from about 15: 1 to about 1: 15, another embodiment ranges from about 10: 1 to about 1: 10, another embodiment ranges from about 9: 1 to about 1: Another embodiment ranges from about 8: 1 to about 1: 8, another embodiment ranges from about 7: 1 to about 1: 7 Another embodiment ranges from about 6: 1 to about 1: 6, another embodiment ranges from about 5: 1 to about 1: 5, another embodiment ranges from about 4: 1 to about 1: 4, another embodiment in the range of about 3: 1 to about 1: 3, another embodiment in the range of about 2: 1 to about 1: 2, and another embodiment in the range of about 1: 1 , Which is dependent on the particular natural high-temperature sweetener selected.

A specific embodiment of a method of preparing a table-top sweetener composition and a table-top sweetener composition is disclosed in United States Patent Application Serial No. 11 / 555,962, filed November 2, 2006 in Prakash et al. The disclosures of which are incorporated herein by reference in their entirety.

The present invention is further illustrated by the following examples, which should not be construed in any way that would limit the scope of the invention. On the contrary, it is to be understood that, after reading this specification, various other embodiments, modifications and variations may be suggested to one skilled in the art without departing from the spirit of the invention and / or the scope of the appended claims. The fact that they can take measures for their equivalents should be clearly recognized.

Figure 1 is a powder X-ray diffraction scan of polymorphic rebaudioside A type 1 on the coordinates of the scattering intensity versus scatter angle 2 &amp;thetas; according to an embodiment of the present invention.
2 is a powder X-ray diffraction scan of the polymorphic rebaudioside A type 2 on the coordinates of the scattering intensity versus scatter angle 2 ? According to the embodiment of the present invention.
3 is a powder X-ray diffraction scan of the polymorphic rebaudioside A type 3A on the coordinates of the scattering intensity versus scatter angle 2 ? According to the embodiment of the present invention.
4 is a powder X-ray diffraction scan of polymorphic rebaudioside A type 3B on the basis of the scattering intensity versus scatter angle 2 &amp;thetas; according to an embodiment of the present invention.
Figure 5 is a powder X-ray diffraction scan of polymorphic rebaudioside A type 4 on the coordinate of the scattering intensity versus scatter angle 2 &amp;thetas; according to the embodiment of the present invention.

[ Example ]

A. Example  Set A

Example  A1: per Co-crystallization type  Sweetener composition

0.25% of rebaudioside A, 150.0 g of sucrose, and 30.0 g of water were mixed in a Dispermat. The solution was heated to 108 DEG C and an additional 10.0 g of water was added after 13 minutes. After the solution was removed from the heat, 0.3 g of rebaudioside A and 0.5 g of sucrose were dry mixed together. The mixture was removed from the Dispermat and transferred to a Hobart mixer for further mixing (approximately 2 minutes). The resultant product was a sugar crystallized rebaudioside A composition.

Example  A2: Cohesive sweetener composition

Maltodextrin was used as a binder to prepare a mass of rebaudioside A / dextrose. 1500 g of rebaudioside A was dissolved in 30.0 kg of water-ethanol (1: 1 by weight). 600 g of maltodextrin was dissolved in 10.0 kg of water, respectively. The two solutions were combined and heated to 40 &lt; 0 &gt; C. 20.0 kg of dextrose was charged to a movable bowl of the batch fluidized bed mass. The dextrose was fluidized and heated to 40 占 폚 by adjusting the inlet air temperature of the mass at 70 to 75 占 폚. The rebaudioside A / maltodextrin solution was sprayed onto the fluidized dextrose at a spray rate of 200 mL / min. The atomization air pressure was maintained at 2.5 bar.

Example  3: spherical sweetener composition

Rebaudioside A (80 wt%), water (15 wt%), and polyvinylpyrrolidone (5 wt%) were manually mixed and kneaded. The mixture was extruded using a low pressure extruder equipped with a 0.8 mm mold (model DG-L1, LCI). The extrusion was spheronized in a marumerizer (model QJ-400, LCI) for 30 seconds, but sphericalized to a good spherical shape without lumps. These spheres were dried in a fluid bed dryer at about 50 ° C. The sphere did not collapse in the dryer and remained after the following transport. The moisture content of the spherical particles measured by Karl Fischer titration was 5.1%. The dissolution rate of the particles in water at 20 ° C within 1.5 minutes was 670 ppm. Rebaudioside A analysis shows that the rebaudioside A remained in the process while forming minimal degradation products.

Example  Set B

Summary of Examples B1 to 3 The crude rebaudioside A (g) Ethanol (95%) (ml) menstruum
Methanol (99%) (ml) water
(Ml) Heating temperature (℃) Drying temperature (캜) Yield
(g) HPLC purity (wt / wt%) B1 400 1200 400 320 50 50 130 98.9 B2 100 320 120 50 30 to 40 60 72 98.3 B3 50 160 60 25 ~ 30 60 27.3 98.2

Example  B1

A crude rebaudioside A (77.4% purity) mixture was obtained from commercially available raw materials. The above impurities (6.2% stevioside, 5.6% rebaudioside C, 0.6% rebaudioside F, 3.0% rebaudioside D, 4.9% rebaudioside B, 0.3% steviolobioside and 1.0% other steviol glycosides) were identified and quantified, with a water content of 4.7%.

400 g of crude rebaudioside A, ethanol (95%, 1200 ml), methanol (99%, 400 ml) and water (320 ml) were mixed and heated to 50 캜 for 10 minutes. The clear solution was cooled to 22 &lt; 0 &gt; C for 16 hours. The white crystals were filtered off, washed twice with ethanol (2 x 200 mL, 95%) and dried in vacuum oven at 50 [deg.] C for 16-24 hours under reduced pressure (20 mm).

The final composition (130 g) of substantially pure rebaudioside A contained 98.91% of rebaudioside A, 0.06% of stevioside, 0.03% of rebaudioside C, 0.12% of rebaudioside Seed F, 0.1% by weight of rebaudioside D, 0.13% by weight of other stevioglycosides, 0.49% by weight of rebaudioside B and 0.03% by weight of steviolobioside, 0.13% by weight of other steviosergicosides .

Example  B2

A crude rebaudioside A (80.37%) mixture was obtained from commercially available raw materials. The above impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside, 0.78% rebaudioside F, 3.33% rebaudioside B, 0.07% Non-oligosacid, 0.72% other steviol glycosides) were identified and quantified, and the water content was 3.4%.

100 g of crude rebaudioside A, ethanol (95%, 320 ml), methanol (99%, 120 ml) and water (50 ml) were mixed and heated at 30 to 40 ° C for 10 minutes. The clear solution was cooled to 22 &lt; 0 &gt; C for 16 hours. The white crystals were filtered and washed twice with ethanol (2 x 50 mL, 95%). The wet filter cake (88 g) was slurried in ethanol (95%, 1320 mL) for 16 hours, filtered, washed with ethanol (95%, 2 x 100 mL) and dried in a vacuum oven at 60 C for 16-24 hours (20 mm).

The final composition (72 g) of substantially pure rebaudioside A contained 98.29 wt% rebaudioside A, 0.03 wt% stevioside, 0.02 wt% rebaudioside C, 0.17 wt% Seed F, 0.06% by weight of rebaudioside D and 1.09% by weight of rebaudioside B, respectively. Steviolobioside was not detected by HPLC.

Example  B3

A crude rebaudioside A (80.37%) mixture was obtained from commercially available raw materials. The above impurities (6.22% stevioside, 2.28% rebaudioside C, 0.35% dulcoside A, 0.78% rebaudioside F, 3.33% rebaudioside B, 0.07% Non-oligosacid and 0.72% other steviol glycosides), with a water content of 3.4%.

(50 g), ethanol (95%, 160 ml), methanol (99%, 60 ml) and water (25 ml) were mixed and heated to about 30 캜 for 10 minutes. The clear solution was cooled to 22 &lt; 0 &gt; C for 16 hours. The white crystals were filtered and washed twice with ethanol (2 x 25 mL, 95%). The wet filter cake (40 g) was slurried in methanol (99%, 600 mL) for 16 hours, filtered, washed with methanol (99%, 2 x 25 mL) and dried in a vacuum oven at 60 C for 16-24 hours And dried under reduced pressure (20 mm).

The final composition (27.3 g) of substantially pure rebaudioside A contains 98.22% by weight of rebaudioside A, 0.04% by weight of stevioside, 0.04% by weight of rebaudioside C, 0.18% by weight of rebaudios Seed F, 0.08 wt% rebaudioside D, and 1.03 wt% rebaudioside B, respectively. Steviolobioside was not detected by HPLC.

C. Example  Set C

Summary of Examples C1 to 3 menstruum The crude rebaudseide A (g) Ethanol (95%) (ml) abandonment
Co-seller
(Ml) moisture
(Ml) Washing solvent Yield
(g) HPLC Purity (%) C1 5 15 Methanol (6) 3.5 EtOH / MeOH
(3: 1 v / v) 2.6 > 99 C2 5 15 Methanol (5) 4 EtOH / MeOH
(3: 1 v / v) 2.3 > 99 C3 5 16 Methanol (6) 2.5 EtOH / MeOH
(8: 3 v / v) 3.2 > 98

Example C1

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 mL), methanol (5 mL) and water (3.5 mL) was heated at reflux for 10 min Respectively. The clear solution was cooled to &lt; RTI ID = 0.0 &gt; 22 C &lt; / RTI &gt; The white crystalline product was filtered, washed twice with a mixture of ethanol: methanol (5.0 mL, 3: 1, v / v) and dried in a vacuum oven at 50 DEG C for 16-24 hours (20 mm) The purified product (> 99% by HPLC) was obtained.

Example C2

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 15 ml), methanol (5 ml) and water (4.0 ml) was heated at reflux for 10 minutes Respectively. The clear solution was cooled to &lt; RTI ID = 0.0 &gt; 22 C &lt; / RTI &gt; The white crystalline product was filtered and washed twice with a mixture of ethanol: methanol (5.0 mL, 3: 1, v / v) and dried in a vacuum oven at 50 DEG C for 16-24 hours (20 mm) The purified product (> 99% by HPLC) was obtained.

Example C3

A mixture of crude rebaudioside A (80.37% purity, 5 g), ethanol (95%, 16 mL), methanol (6 mL) and water (2.5 mL) was heated at reflux for 10 min Respectively. The clear solution was cooled to &lt; RTI ID = 0.0 &gt; 22 C &lt; / RTI &gt; During cooling, crystals began to appear. The mixture was stirred at room temperature for 16 hours. The white crystalline product was filtered and washed twice with a mixture of ethanol: methanol (5.0 mL, 8: 3, v / v) and dried in a vacuum oven at 50 DEG C for 16-24 hours (20 mm) The purified product (> 99% by HPLC) was obtained.

D Example  D

Summary of Example D menstruum The crude Lebesid A
(g) Organic solvent
(Ml) moisture
(Ml) Washing solvent Yield
(g) HPLC Purity (%) D 50 EtOH (160) 40 EtOH 19.8 99.5

A mixture of crude rebaudioside A (80.37% purity, 50 g), ethanol (95%, 160 ml) and water (40 ml) was heated at reflux for 30 minutes. The mixture was cooled to ambient temperature for 16-24 hours. The white crystalline product was filtered, washed twice with ethanol (95%, 25 mL) and dried in a vacuum oven at 60 DEG C for 16-24 hours under reduced pressure (20 mm) to give 19.8 g of purified product (99.5% ).

E. Example  E

Summary of Examples E1 to 3 The crude rebaudseide A (g) Ethanol (95%) (ml) abandonment
Co-seller
(Ml) moisture
(Ml) Methanol
Slurry
(Ml) Yield
(g) HPLC Purity (%) E1 50 160 Methanol
(60) 25 200 12.7 > 97 E2 50 160 Methanol
(60) 25 300 18.6 > 97 E3 50 160 Methanol
(60) 25 350 22.2 > 97

Example E1

A mixture of crude rebaudioside A (41% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) . The white product was formed into crystals in 5 to 20 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). Subsequently, the wet cake of the white crystalline product was slurried in ethanol (99.8%, 200 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) And dried for 24 hours under reduced pressure (20 mm) to obtain 12.7 g of purified product (> 97% by HPLC).

Example E2

A mixture of crude rebaudioside A (48% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) . The white product was formed into crystals in 3 to 6 hours. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). The wet cake of the white crystalline product was then slurried in methanol (99.8%, 300 ml) for 16 hours, filtered, washed twice with methanol (99.8%, 25 ml) And dried for 24 hours under reduced pressure (20 mm) to obtain 18.6 g of purified product (> 97% by HPLC).

Example E3

A mixture of crude rebaudioside A (55% purity, 50 g), ethanol (95%, 160 ml), methanol (99.8%, 60 ml) and water (25 ml) Respectively. The white product was formed into crystals in 15 to 30 minutes. The mixture was stirred for a further 48 hours. The white crystalline product was filtered and washed twice with ethanol (95%, 25 mL). The wet cake of the white crystalline product was slurried in methanol (99.8%, 350 mL) for 16 hours, filtered, washed twice with methanol (99.8%, 25 mL) and dried in a vacuum oven at 60 [deg.] C for 16-24 hours Drying under reduced pressure (20 mm) yielded 22.2 g of purified product (> 97% by HPLC).

Example  F

The mixture was stirred at 40 DEG C for 5 minutes in re-distilled water (12.5 g, 25% concentration in 50 mL) to prepare a solution of rebaudioside A (purity> 97% by HPLC). The amorphous rebaudioside A polymorph was prepared by immediately using the clear solution for spray drying with a Lab-Plant spray drier SD-04 instrument (Lab Plant, West Yorkshire, UK). The solution was fed through a feed pump to a nozzle sprayer where the solution was sprayed with a spray of liquid droplets with the help of a constant flow of nitrogen / air. Water was evaporated from the droplets under controlled temperature conditions (about 90 to about 97 ° C) and air flow conditions in the drying chamber, resulting in the formation of dry particles. This dry powder (11-12 g, H2O 6.74%) was continuously discharged from the drying chamber and collected in a bottle. This material was rapidly dissolved in water at room temperature to a concentration of 35.0% (w / w) for 5 minutes.

While the present invention has been described in detail with reference to specific embodiments thereof, those skilled in the art will readily appreciate that various modifications, additions and substitutions are possible, do. The scope of the invention should, therefore, be viewed as the appended claims and their equivalents.

Claims (1)

A sweetener delivery system for a sweetener composition comprising a rebaudioside A composition, wherein the delivery system is selected from the group consisting of a sugar or polyol co-crystallization sweetener composition, an aggregated sweetener composition, a publicly formulated sweetener composition and a cyclodextrin complex of a sweetener composition Wherein the rebaudioside A composition comprises rebaudioside A and other stevioside glycosides, wherein the rebaudioside A composition has a purity of about 80 to about 99.5 wt% rebaudioside A on a dry weight basis, Wherein the leverau diucide A comprises a rebaudioside A anhydride polymorph, a rebaudioside A solvate polymorph, an amorphous rebaudioside A, or a combination thereof.

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